Tuesday, July 13, 2010

Marvelous Chicken Enchiladas

Cocoa is the surprise ingredient here that gives these enchiladas their unique flavor!

Marvelous Chicken Enchiladas: serves 6 ( 5 points+ )

  • 1 lb. boneless, skinless chicken breasts, cut into thin strips
  • 4 tsp. chili powder
  • 2 tsp. olive oil
  • 2 T. flour
  • 1 tsp. baking soda
  • 1 tsp. cocoa powder
  • 1 c. skim milk
  • 1 c. frozen corn, thawed
  • 1 can ( 4 oz) diced green chilies
  • 1/2 tsp. salt
  • 1/4 c. fresh cilantro, minced
  • 6 whole wheat tortillas ( 8" size, such as La Tortilla Factory)
  • 1/2 c. salsa
  • 1/2 c. tomato sauce
  • 1/2 c. shredded reduced fat cheddar

Sprinkle chicken with chili powder. Cook chicken in oil in a nonstick skillet coated with cooking spray until no longer pink. Sprinkle chicken with flour, baking powder, and cocoa. Gradually stir in milk. Good and stir until thickened. Add corn and chilies and salt; cook 2 minutes. Remove from heat and stir in cilantro. Spread filling down center of each tortilla. Fold in sides and then roll. Place seam side down in a baking dish coated with cooking spray.
Mix salsa with tomato sauce. Spoon over enchiladas. Sprinkle with cheese. Cover and bake 25-30 minutes at 375.

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